Campfire cooking is a staple among boy and girl scouts exploring the outdoors.

A camping badge is a requirement for any Boy Scout hoping to advance to Eagle Scout status.

To earn a camping badge, a Scout must plan a camping trip, learn First Aid, take the Leave No Trace and Outdoor Code principles to heart, learn maps and prepare an overnight camp out and a menu.

Cooking around a campfire is much more savory than a hot dog on a stick or some sticky S’mores concoction.

Some of the tasty campfire dishes perfected by generations of Boy Scouts include:

Mountain Melts

(foil on coals)

bread rolls (any kind)

deli sliced meat

sliced cheese

mustard

butter

Cut rolls (butter if desired). Fill rolls with meat and cheese and mustard.

Wrap each roll in foil. Place rolls on edge of the coals or on a grill above the campfire coals for about 30 minutes.

Omelet in a Bag

(freezer bag and boiling water)

eggs

milk

cubed or shredded cheese

cubed or deli sliced cooked ham

chopped onions

seasonings (salt, pepper)

Materials: 1-quart heavy-duty re-sealable freezer bags, indelible marker, pot of boiling water

Crack one or two eggs into a bag and add a splash of milk and other ingredients as desired. Carefully press the air out if the bag and seal. Gently knead the mixture to combine ingredients. Write the scout’s name on the bag with a marker. Place the bag in boiling water and cook until done. Eat right out of the bag.

Campfire Pizza

(grill foil over campfire)

large pita bread or pre-baked pizza crust

pizza or spaghetti sauce

sliced salami, pepperoni, or other cured or cooked meat

package of shredded cheese

sliced vegetables (onions, peppers, mushrooms, zucchini,...)

Spread sauce onto pita bread or pizza crust, sprinkle with cheese. Top with meat and veggies and place on aluminum foil over campfire grill (make sure flame is not too high) for about 10 minutes or until cheese is melted.

Taco in a Bag (serves 4)

(grill over campfire or on camp stove top)

Prep Time: 5 mins

Cook Time: 10 mins

Ready In: 15 mins

1 pound lean ground beef

1 (1 ounce) package taco seasoning mix

4 (2.5 ounce) packages corn chips

2 cups shredded lettuce

1 chopped fresh tomato

1 cup shredded Cheddar cheese

1/3 cup salsa

1/2 cup sour cream

Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain excess oil. Mix in the taco seasoning and prepare according to the directions on the package. With the bags unopened, gently crush the corn chips. Snip the corners off the bags using scissors and slit open the bags along the side edge (no loose pieces). Spoon equal amounts of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour cream into the bags on top of the crushed chips. Serve in the bag and eat using a fork.

Barbecue Chicken Dinner Packets

(foil dinner)

12 chicken legs (for 1 per person, increase as appetites dictate)

1 bottle Heinz Barbecue Sauce

36 small red potatoes (halved or quartered depending on size - should be about 1" cube size)

1 bag baby carrots (halved lengthwise for large carrots) Cut twelve pieces of heavy-duty foil measuring about 18"x12" each. Place one portion of chicken, potatoes, and carrots in the middle of each foil. Pour barbecue sauce (about2 TBS) on top of each serving. Wrap each portion securely using drug-store fold.

Place 4"-6" from medium coals and cook 30-40 minutes, turning packets occasionally. Can be placed directly on coals but cook less time (about 20-30 minutes, then check) and turn more frequently to prevent burning contents.

Serves 12.

Crescent Roll Tacos

(pie iron)

Pillsbury Crescent Rolls

Ground beef cooked with taco seasoning

Grated cheese

Any other toppings desired (salsa, tomatoes, lettuce, sour cream, etc.)

Cooking spray

Before leaving home, brown the ground beef and put in a container to bake along. Cut up the tomatoes, grate the cheese, etc. Before cooking spray the pie iron with cooking spray, place 2 croissant rolls (unrolled to make a square). Place cold meat, toppings desired on open pie iron. Cook over fire until dough is cooked.

Not to be left out, Girls Scouts Western Pennsylvania has compiled a cookbook of campfire recipes.

The following favorites are taken from the 2017 Girl Scouts Western Pennsylvania Outdoor Cooking Cookbook, published by Morris Press Cookbooks.

Happy Camper Pancakes

1 cup quick oats dash nutmeg

1 ½ cup pancake mix chocolate chips

1 ¼ cup milk powdered sugar or syrup

1 egg

¼ tsp. cinnamon serving

Combine oats, pancake mix, milk, egg, cinnamon and nutmeg in a bowl. Ladle into a hot, greased griddle or skillet. Place chocolate chips into pancake to form eyes, nose, and mouth features. Flip to brown other side. Sprinkle with powdered sugar or syrup to serve. Serves 4.

Breakfast Pizza Pockets

6 eggs

1 cup frozen shredded or cubed

¼ cup milk hash brown potatoes, thawed

½ tsp. salt 1 cup cheddar cheese, shredded

1⁄8 tsp. pepper

1 frozen pizza dough, thawed

1 lb. pork sausage, browned and drained

2 tbsp. Parmesan cheese

In a mixing bowl, beat eggs, milk, salt and pepper. Cut pizza shell into 8 evenly-sized pieces of dough. Manipulate the dough so that it fits into a pie irons. Sprinkle cooked sausage, hash browns, and cheddar cheese over pizza dough. Top evenly with egg mixture. Sprinkle Parmesan cheese over the top. Close pie iron and cook over coals for 25-30 minutes. Serves 8.

Vegetable Pizza Pocket

1 pkg. party dip mix (and 1 cup green bell pepper, diced ingredients per packet directions

1 cup carrots, diced

1 (8 oz.) bag cheddar cheese,

1 can pizza dough shredded

1 cup broccoli, shredded

1 (8 oz.) bag mozzarella cheese,

1 cup celery, diced shredded

Prepare party dip mix per the package’s instructions. Unroll pizza dough onto a lightly floured surface. Flatten dough evenly. Cut dough into 4 portions and spread over inside of pie irons. Spread party dip mix over the dough. Put vegetables on one half of the dough and sprinkle with shredded cheese. Close the pie iron and cook over coals for 20 minutes or until dough is cooked.

2 tbsp. olive oil

1 (1 lb.) bag frozen peas

1 tsp. butter salt and pepper to taste

1 lg. onion, finely chopped

1 lb. penne or farfalle pasta (save pasta water after cooking)

6 slices bacon

1 cup carrots, shredded

1 ¼ cup Parmesan cheese, grated

Heat oil and butter in a large skillet and add the chopped onion. Cook for 5 minutes, then add bacon. When bacon is nearly cooked, add the carrots and peas. Season with salt and pepper, cover, and allow to cook for 10 minutes. In a large pot, boil pasta for 5 minutes, until slightly done. Drain pasta (saving 6 tablespoons of pasta water). Add pasta to pea and carrot mixture along with 6 tablespoons of pasta water. Cover skillet and cook for another 5 minutes. Do not drain. Sprinkle with Parmesan cheese before serving. Serves 6.